Keto Snickerdoodle Mug Cake

Make the snickerdoodle topping by whisking together 2 teaspoons of granular swerve sweetener and 1/2 teaspoon of cinnamon, then set aside.

In a bowl, combine 5 tablespoons of almond flour, 1 tablespoon of coconut flour, and 2 tablespoons of swerve granular sweetener.

Add 1/4 teaspoon of cinnamon to the flour mixture.

Incorporate 1/8 teaspoon of baking soda and 1/8 teaspoon of cream of tartar into the mixture.

Add a pinch of salt to the mixture and whisk everything together.

For the wet ingredients, add 1 egg, 1 tablespoon of melted butter (cooled), 1 tablespoon of whipping cream, and 1/4 teaspoon of vanilla extract to the dry ingredients and whisk until smooth.

If the batter is too thick, add 1 to 2 teaspoons of water gradually, whisking in between until the desired consistency is reached.

Divide the batter between two mugs or ramekins, spreading it around the bottom.

Sprinkle some of the cinnamon topping mixture on the batter in each mug.

Add the remaining batter on top of the cinnamon mixture and spread it evenly.

Sprinkle more of the cinnamon topping on the very top of the batter.

Microwave the mugs for about 1 to 1.5 minutes, ensuring they are in a larger mug to prevent overflow.

Equipment Needed

Spice Level:

Dietary

Allergens